Grandma’s Old-Fashioned Walnut Cream Pie with Graham Cracker Crust

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 cup walnuts, finely chopped
• 1 cup heavy cream
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 tablespoons cornstarch
• 1/2 cup milk
• Whipped cream
• Chopped walnuts (optional, for garnish)

Instructions

1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine 2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted butter. Mix until the crumbs are evenly coated.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.
3. In a saucepan over medium heat, combine 1 cup of finely chopped walnuts and 1/2 cup of milk. Stir frequently for about 5 minutes. Remove from heat.
4. In a separate bowl, whisk together 1 cup of heavy cream, 1 cup of sweetened condensed milk, 1 teaspoon of vanilla extract, 1/4 teaspoon of salt, and 3 tablespoons of cornstarch until smooth.
5. Gradually stir the walnut mixture into the cream mixture. Return to low heat and cook, stirring constantly, for about 5-7 minutes or until thickened.
6. Pour the walnut cream filling into the cooled graham cracker crust. Refrigerate for at least 4 hours, or overnight if possible.
7. Before serving, top the pie with whipped cream and sprinkle with additional chopped walnuts if desired.

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